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Roasted Tomato and Red Pepper Soup

Roasted Tomato and Red Pepper Soup
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If you’re craving a warm and comforting bowl of soup, look no further than this Roasted Tomato and Red Pepper Soup. This delightful recipe combines the rich, roasted flavors of tomatoes and sweet red bell peppers, creating a satisfying dish that’s both creamy and vegan-friendly. Perfect for cozy nights or family gatherings, this soup is not only easy to whip up but also nutritious, packed with vitamins from fresh vegetables. With its indulgent texture achieved without any dairy, it’s sure to become a staple in your kitchen. Enjoy it as an appetizer or pair it with crusty toasted sourdough for a fulfilling main course—either way, it’s bound to impress everyone at the table.

Ingredients

Scale
  • 1 kg tomatoes
  • 3 red bell peppers
  • 2 onions
  • 2 heads of garlic
  • 3 tbsp extra virgin olive oil
  • 1 tsp Italian seasoning
  • 2–3 cups vegetable broth
  • 1 cup oat cream or full-fat coconut cream

Instructions

  1. Preheat oven to 200°C (400°F). Place tomatoes, red bell peppers, and onions on a baking sheet. Drizzle with olive oil and sprinkle with Italian seasoning, salt, and pepper.
  2. Cut off the tops of the garlic heads and add them to the baking sheet.
  3. Roast for 40-50 minutes until tender and slightly charred.
  4. Transfer the roasted vegetables to a blender and squeeze in the roasted garlic cloves. Gradually add vegetable broth until you reach your desired consistency.
  5. Pour into a pot over medium heat, stir in oat cream or coconut cream, and bring to a gentle simmer. Adjust seasoning if necessary.
  6. Serve hot, garnished with extra cream and a drizzle of olive oil.

Nutrition

Find it online: https://kitchenmagichub.com/roasted-tomato-and-red-pepper-soup/